A healthy and tasty waffle recipe made with moong dal and spinach, perfect for breakfast or a snack.
Ingredients
For the Batter
- 1cupsplit yellow moong dal (soaked for 3-4 hours)
- 1cupfresh spinach leaves, finely chopped
- 1/4cupplain yogurt (optional)
- 1/2tspginger paste
- 1piecegreen chili (optional, adjust for spice)
- 1/2tspcumin seeds
- 1/4tspturmeric powder
- Salt to taste
- Water (as needed, to adjust consistency)
For Garnish (Optional)
- Grated cheese or paneer
- Chopped cilantro
- Tomato ketchup or green chutney for dipping
How to make Moong Dal Spinach Waffles
Prepare the Batter
Drain the soaked moong dal and grind it into a smooth batter using a blender. Add a little water if needed to achieve a pancake-batter consistency.
Transfer the batter to a bowl. Add the chopped spinach, yogurt (if using), ginger paste, green chilies, cumin seeds, turmeric powder, and salt. Mix well.
Preheat the Waffle Maker
Lightly grease your waffle maker with oil or butter and preheat it.
Cook the Waffles
Pour a ladleful of batter into the waffle maker, spreading it evenly.
Close the lid and cook according to your waffle maker’s instructions, usually 5-7 minutes, until the waffles are golden and crisp.
Serve
Remove the waffles carefully and garnish with grated cheese, paneer, or chopped cilantro for added flavor.
Serve hot with tomato ketchup, green chutney, or a side of yogurt for dipping.
Tips & Tricks
For added texture, mix in finely grated carrots or sweet corn to the batter.
These waffles can be made in advance and reheated for a quick snack or breakfast.
Recipe by
@chefspalette
Chefspalette is a culinary artist known for her innovative fusion recipes that merge traditional flavors with modern twists. Writing for Chefadora involves exploring diverse cuisines,...